Lemon Ricotta Ravioli with Balsamic Roasted Strawberries

The ricotta mixture is flavorful enough on it’s own thanks to lemon zest and juice, but the real star of the show is the sauce composed of balsamic roasted strawberries. Roasting brings out the sweetness of all fruits and vegetables and when you take an already naturally sweet fruit like strawberries and roast it, you’ve upped the ante. You should probably make a double batch of these strawberries so you have some leftover for your holiday party dessert! Top the whole dish off with some fresh mint, shredded Parmesan, and toasted hazlenuts for a nutty crunch.

Lemon Ricotta Ravioli with Balsamic Roasted Strawberries

Prep Time 40minutes

Cook Time 10minutes

Total Time 50minutes

Servings 4

Author Jessica Levinson, @jlevinsonrd

Ingredients

Lemon Ricotta Ravioli

1cuppart-skim ricotta cheese

1tsplemon zest

1Tbsplemon juice

¼tspKosher salt

Freshly ground pepper to taste

26wonton wrappers

Balsamic Roasted Strawberries

1lbCalifornia strawberries hulled and quartered

1tspsugar

2Tbspbalsamic vinegar

For Serving (optional)

¼cuphalved hazelnuts toasted

Shredded Parmesan cheese

Fresh mint leaves

Instructions

To make Lemon Ricotta Ravioli:

Working with one wonton wrapper at a time, spoon 1½ teaspoons of ricotta filling into the center of wrapper. Moisten edges of the wrapper with water. Fold wrapper in half, bringing two corners together to form a triangle. Press edges firmly to seal. Repeat with remaining wrappers and ricotta filling.

Bring a large pot of water to boil. Lower heat so water is simmering. Gently add half the ravioli to the water, give a gentle stir so the ravioli don't all settle at the bottom, and cook about 3 minutes. Carefully remove ravioli with a slotted spoon. Repeat with remaining ravioli.

To make Balsamic Roasted Strawberries:

Preheat oven to roast at 400°F. Line a baking sheet with parchment paper.